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Vegetable Tagine with Spicy Coconut Sauce
Chef Daniel's fun, fusion take on a classic Middle Eastern dish! Colorful vegetables like sweet potatoes, carrots, cauliflower, and potatoes are slow braised to tender perfection in a richly spiced coconut sauce with just a kick of spice from harissa paste and touch of sweetness from dried apricots. The flavor-packed tagine is paired with a typical side: Maftoul, a Palestinian version of fluffy, spiced couscous.
Nutritional facts
Protein
19g
Carbs
110g
Calories
710
Fat
21g
Ingredients
Bay Leaf, Beef Base, Black Pepper, Cardamom, Carrots, Cauliflower, Cayenne Pepper, Celery, Chickpeas, Cinnamon, Clarified Butter, Clove And Spices, Coconut Milk, Coriander, Couscous, Cumin, Extra Virgin Olive Oil, Garlic, Ginger, Italian Parsley, Kosher Salt, Nutmeg, Onion Powder, Onions, Plum Tomatoes, Red Bell Peppers, Rosemary, Sweet Paprika, Sweet Potatoes, Thyme, Tomato Paste, Turmeric, Vegetable Base, White Wine, Yukon Gold Potatoes
Reviews
3.8
Based on 130 reviews
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Jessica Harris · 07/30/23
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About Daniel Dorado
Born in Los Angeles to parents from Mexico, Chef Daniel Dorado traces his love of cooking back to his earliest years, working as a line cook alongside his older brother and enjoying Sunday dinners cooked by his abuelita. During college, Dorado worked in restaurants and realized that his love of food was much bigger than his love of communications, so he decided to pursue cooking full time. He moved to New York City and eventually landed the position of Head Chef at Ilili. There, he was introduced to Middle Eastern spices and techniques, which completely transformed the way he cooks and creates dishes. In October 2019, Dorado teamed up with Nasser Jaber to create The Migrant Kitchen: a long-dreamt-of catering business that focused on providing meaningful opportunities for immigrants to showcase the cuisines and cultures of their home countries while earning more than just minimum wage. Today, TMK serves over 60,000 meals a week to food-insecure communities across NYC.
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